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Grown in the Fens by the Victorians in time for the Christmas markets, Fenland celery is now produced in the flat, deep peat fields of East Anglia, although still using traditional techniques. It’s only available from October to December and is a whiter, more delicate celery with a distinctively sweet and nutty flavour. Try adding the leaves to salads and pestos or grinding up with coarse sea salt and drying in a low oven to make celery salt.

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